Adam Liaw

Recipe writer and presenter

Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.Connect via email.

Quick & easy

Adam Liaw’s stir-fried cabbage with turmeric

This is one of my favourite accompaniments for curries, mild enough to act as a palate cleanser but with just enough mustard and turmeric so that it holds its own in the company of stronger dishes.

< 30 mins
Adam Liaw

Quick & easy

Adam Liaw’s chicken jalfrezi

This chicken curry combines simmered chicken with wok-tossed vegetables for an Indo-Chinese modern classic.

30 mins - 1 hr
Adam Liaw

Adam Liaw’s olive oil and red wine chocolate mousse. — EASY

Dinner party

The (other) two main ingredients in Adam Liaw’s choc mousse seem unlikely but make all the difference

This rich mousse uses a bitter extra virgin olive oil to match the bitterness of 70 per cent dark chocolate, but for a less bitter result use a lighter oil or chocolate instead of increasing the sugar.

2 hrs +
Adam Liaw

Quick & easy

Adam Liaw’s spaghetti with spring vegetables and mascarpone

I am of the view that you can almost never use too much olive oil when making pasta, so while I’ve written ¼ cup in the ingredients list, feel free to be even more generous.

< 30 mins
Adam Liaw

Cookbook extracts

Adam Liaw makes cabbage taste amazing with these family-friendly fritters

Columnist and TV host Adam Liaw shares four everyday recipes from his new cookbook 7 Days of Dinner.

October 13, 2023
Adam Liaw

Quick & easy

Adam Liaw’s greens with preserved lemon

Don’t skimp on the olive oil when making this side dish as it helps to carry the fragrance of the preserved lemon.

< 30 mins
Adam Liaw

Family meals

Adam Liaw’s snapper and chorizo cataplana

You could think of a cataplana as a light, summery stew. While it’s traditionally made in a lidded dish of the same name, any large, low casserole – or even a wok – is fine.

1-2 hrs
Adam Liaw

Substantial salads

Prawn and glass noodle salad

This simple noodle salad can be served cold, but I prefer it when some elements are cold, others at room temperature and the remainder still warm from cooking.